Emily’s English Roasted Potatoes
May 27, 2020
Ina Garten writes a new cookbook every other year and it is always released at the end of October. This year she is releasing it on October 6th. She also sends out a preview recipe, which I always make. This recipe for Emily's English Roasted Potatoes exceeded my expectations. Emily as in Emily Blunt the actress, who was on her show at one point and taught Ina this recipe. Anyone that knows me, knows I like crispy anything, especially potatoes. Well, this is the quintessential English roasted potato. I encourage you to get right on this!
- Prep: 10 mins
- Cook: 1 hr
- Yields: 6 - 8 Servings
Directions
1Preheat the oven to 425° F.
2Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
3Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
4Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.
Recipe by Ina Garten, Modern Comfort Food, 2020.
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